Description
This Keto Pumpkin Spice Cake is the perfect low-carb, grain-free dessert for Thanksgiving or any special occasion. Featuring three layers of moist, spiced pumpkin cake enveloped in a smooth vanilla cream cheese frosting, this cake is both delicious and keto-friendly. Made with almond and coconut flour, natural sweeteners, and warm spices, it delivers all the traditional autumn flavors without the carbs or gluten.
Ingredients
For the Cake
- 2 1/4 cups almond flour
- 1/2 cup coconut flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granular erythritol or monk fruit sweetener
- 1 1/2 sticks grass-fed butter, softened (plus extra for greasing)
- 4 large eggs
- 1/2 cup coconut oil, melted
- 1 15 oz can pumpkin puree
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
For the Frosting
- 1 stick grass-fed butter, softened
- 1 8 oz package cream cheese, softened
- 1/2 teaspoon vanilla extract
- 2 cups confectioner erythritol (or powdered by pulsing granular erythritol)
Instructions
- Preheat and prepare pans: Heat your oven to 350°F (175°C). Grease three 8-inch cake pans with melted butter, then dust the bottoms lightly with coconut flour to prevent sticking.
- Mix dry ingredients: In a large bowl, combine almond flour, coconut flour, baking powder, baking soda, xanthan gum, cinnamon, pumpkin pie spice, salt, and monk fruit sweetener. Stir well to blend evenly.
- Incorporate butter: Cut the softened butter into small squares and beat it into the dry ingredients using an electric mixer until the mixture looks like coarse sand, ensuring even fat distribution.
- Mix wet ingredients: In a separate bowl, beat together the eggs, melted coconut oil, pumpkin puree, almond milk, and vanilla extract until fully combined and smooth.
- Combine wet and dry: On low mixer speed, add half of the wet mixture to the dry ingredients. Then increase speed to medium and beat for 60 to 90 seconds. Gradually add the remaining wet ingredients in two batches, beating for 20 seconds after each addition to create a smooth batter.
- Divide and bake: Evenly distribute the batter into the prepared cake pans. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean and the cakes are lightly golden.
- Cool cakes: Let the cakes cool in their pans for 10 to 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.
- Make frosting: Beat together softened butter, cream cheese, vanilla extract, and confectioner erythritol with an electric mixer for several minutes until the frosting is light, creamy, and spreadable.
- Assemble cake: Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Add the second cake layer and spread another layer of frosting. Finally, top with the third cake layer and cover the entire cake with the remaining frosting, smoothing it out for an even finish.
- Serve and enjoy: Slice and serve the cake at room temperature. Store leftovers covered in the refrigerator.
Notes
- Use room temperature ingredients for best mixing results.
- You can substitute granular erythritol with monk fruit sweetener one-to-one for a different sweetener option.
- Ensure coconut oil is melted but not hot when adding to wet ingredients to prevent cooking the eggs.
- Make sure the cake layers are completely cooled before frosting to avoid melting the frosting.
- Store the cake in the refrigerator for up to 5 days; bring to room temperature before serving for best flavor.
- This cake is gluten-free, grain-free, and low-carb, suitable for keto diets.
